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Braised Lamb Shank in Red Wine Sauce
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Gurkerl Küche
Zarte Lammstelzen, langsam geschmort in einer kräftigen Rotweinsauce mit feinem Wurzelgemüse. Ein wahrer Festschmaus für Liebhaber der gehobenen Alpenküche, der durch Geduld und beste Zutaten besticht. Das Fleisch wird so mürbe, dass es fast von selbst vom Knochen fällt.
Preparation method
Preparation & Searing
Preheat the oven to 160 °C top/bottom heat. Coarsely dice the onions, peel the garlic. Make an incision at the bottom of each lamb shank near the bone with a sharp knife and insert a garlic clove into the slit. Rub the meat generously all over with salt and freshly ground pepper.
Heat the rapeseed oil in a large roasting pan over high heat. Sear the shanks on all sides until golden brown and remove them. Reduce the heat, add 60 g of butter and the onions. Sauté until golden brown, stirring frequently.
Add the peppercorns, bay leaves, tomato paste, and rosemary and sauté for 1 minute. Pour in the red wine, bring to a boil, and return the shanks to the roasting pan. Reduce the wine by half.
Chef's tip
Use a full-bodied red wine for a deeper sauce color and more intense flavor.
The sauce must no longer boil once the cold butter is stirred in, otherwise it will split.
Serve the lamb shanks classically with mashed potatoes or a creamy celeriac puree.
150 min
Under an hour
